Categories: Pasta

Ingredients

• 1 1/2 tsp kosher salt, plus more for the pasta
• 12 oz. jumbo pasta shells
• 2 tbsp. olive oil
• 1 lb. cremini mushrooms, thinly sliced
• 2 tsp fresh thyme, chopped
• 4 garlic cloves, minced
• 2 16oz. containers ricotta
• 3 scallions, chopped
• 1 large egg, beaten
• 2 cups shredded mozzarella
• 3/4 cup grated Parmesan
• Black pepper, to taste
• 2 tbsp. salted butter
• 2 tbsp. all-purpose flour
• 1/2 cup dry white wine
• 3 cups half-and-half
• 5 oz. package baby spinach, chopped
• 2 tsp grated lemon zest
• Green salad, for serving

Directions

1. Preheat the oven to 400. Bring a large pot of salted water to a boil. Add the pasta shells and cook 1 minute less than directed for al dente. Drain and spread out on a baking sheet.

2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Reduce the heat to medium; stir in the thyme and half of the garlic and cook until the garlic is just golden, about 1 minute. Scrape into a large bowl and let cool for a few minutes.

3. Add the ricotta, scallions, egg, 1 cup mozzarella and 1/2 cup Parmesan to the mushrooms and stir to combine. Season with 1/2 tsp salt and black pepper.

4. Melt the butter in a large saucepan over medium heat. Add the remaining garlic; cook until sizzling, 30 seconds. Add the flour and stir to make a paste. Cook 1 minute, then stir in the wine. Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 tsp salt and black pepper.

5. Spoon the mushroom filling into the shells.

6. Spread one-third of the cream sauce in a 9×13-inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top. Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Bake until bubbly, 25 to 30 minutes. Let rest for 15 minutes. Serve with salad.

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